Thursday, 28 August 2014

Suma Bloggers Network - Easy Raw Cheesecake

I'm back with another lovely recipe for the Suma Bloggers Network. I have to admit that my plans for this months post went horribly awry! I fully intended to make a soy free nut based 'tofu' and show you how it can be used - but folks it's harder than it looks! Luckily being the prepared blogger I am I instead used some lovely Suma nuts to whip up the gorgeous and easy raw cheesecake.

I first tried raw cheesecake years ago and loved it, but put off making my own for ages as I always thought it wouldn't work without a high powered blender like a Vitamix or similar. I'm happy to say that's not the case! I made this cheesecake which turned out wonderfully smooth with a £25 blender!

The best thing about my recipe is that it's not overly oily. I know people into raw foods love coconut oil - and so do I, but I've had lots of raw deserts that contain so much it's just too overpowering. I think I've found the perfect balance of just enough to help it set and keep it's shape without feeling like you are just snacking on oil!

Ingredients

For the base

1 cup walnuts

1/4 cup macadamia nuts

1/4 cup desiccated coconut (plus a little extra to 'dust' your pan)

5 or 6 dried dates that have been pre soaked for a few hours

'Cheese Filling'

2 1/2 cups Suma organic whole cashew nuts (soaked for at least 2 hrs)

1/2 cup Suma Mexican agave syrup

1/2 cup freshly squeezed lemon juice

1/2 cup coconut oil (warmed just to the point of being liquid)

5 TBSP Pulsin pea protein powder

1 vanilla pod

Fruit Topping

1 1/2 cups of frozen raspberries (other frozen fruit also works well)

1/4 cup brown rice syrup

3 TBSP raisins

To make this you'll need a springform pan, blender, food processor and plenty of space in your freezer! This recipe makes quite a big cheesecake - I easily got about 8 - 10 portions from it which is great as it can just be stored in the freezer and eaten when you are ready.

To start with you'll want to get set up with your food processor and make the base. Sprinkle some coconut into the bottom of the springform pan to form an even layer. This tastes good and helps prevent sticking.

Place the remainder of the coconut, walnuts, macadamia nuts and dates into the food processor and pulse until it resembles a biscuit crumb base. Scoop into your pan, spread it evenly then press it down with the back of a spoon.

Next it's time to make the 'cheese' portion. Depending on your blender size you may have to do this in batches. Scrape out the vanilla pod into the blender jar (a blender is best for this, a food processor won't give the same smooth & combined finish) and pop in the rest of your ingredients. Make sure everything is really well blended - this might take up to 5 minutes and stopping a few times to scrape down the sides. If your mixture is too thick to blend, add a little water - but be careful - you don't want it to become too runny. You should be left with a mixture that resembles really thick custard - it will set and become firmer in the freezer. Pour this on top of the base so that the top is evenly spread and pop in the freezer for at least 1hr.

While the 'cheese' is setting you can make the last part - the topping! Pop the frozen fruit, rice syrup and raisins in the blender and mix well. After your 'cheese' has set a little in the freezer, take it out and spread the fruit mixture on top. I find a large knife is useful to spread the top evenly. Pop back in the freezer for 1-2hrs before serving.

It can be kept in the freezer for about a week - in it has been in there overnight make sure you remove it about 1/2hr before you want to serve so it can be sliced!

Hi Cherry, I know what you mean about them being to oily. I will have to try your recipe for testing purposes only of course! I use my Russel Hobbs mixer to make all my vegan cheesecakes in and they turn out fine! Would love a vitamix though.

I've been lusting after a Vitamix/ Blendtec for years! I always thought you HAD to have one to make certain raw food dishes but I've found as long as I presoak any hard ingredients then it always turns out fine :)